I have tried and failed many occasions with the perplex science on how to make the perfect buttermilk biscuits. They were either not big and fluffy, or dry and crisp, or not flaky, on and on.
Being me and not giving up(well at least food wise) I wanted my Grandmas or at least the equivalent of her biscuits. So I rolled up my sleeves and got in the kitchen.
And drumroll please...........not to brag BUT Grandma watch out Haley is coming through!!!
Here it is my perfect, easy and homemade buttermilk biscuits.
**I did use food processor but if you don't have this can be done by hand**
INGREDIENTS
- 2 cups unbleached, all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 stick COLD unsalted butter, diced
- 1 cup of buttermilk
INSTRUCTIONS
- heat oven to 425°f.
- whisk together the flour, baking powder, and salt.
- using your fingers or a dough cutter, cut the butter into the flour mixture until it looks course.
- Pour in the buttermilk. stir just until all the dry bits are incorporated, no longer. It should be sticky and shaggy. Not too dry and not wet. You might need to add a small bit of extra flour or flour your surface a little more.
- Flour a work surface and turn your dough out onto it. Lightly flour the top of your dough and use your hands to pat it out into a rectangle a little over an inch thick.
- Fold that rectangle toward you, rotate the dough counter clockwise, roll it out gently using a rolling pin starting always from center of the dough, careful to not crush the outer edges and destroy your layers. Roll very gently.
- Repeat the folding and rolling two more times.
- Roll the dough out to about an inch thick and using a floured biscuit cutter, cut your biscuits straight down on good push.....no twisting. Continue with scraps until there is no more dough. Placing the cut biscuits touching one another on a lightly greased baking sheet.
- Bake for 10-15 minutes. They should be golden brown and fluffily cooked through.
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